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Seafood with Noodle Soup

I was in China for the past three weeks and had my fair share of noodle soups. Food in China was overall very cheap and delicious. I paid an average of 3 big buckaroos for a bowl of bomb A$$ noodles… noodles I’d probably pay at least $6 for here at home. After all the noodles I ate, I oddly craved for soup and noodles when I got back into the states. Luckily, Father’s Day was only a day away and one of my Dad’s favorite things to eat is noodles in soup! Of course I took advantage of this and knocked two birds with one stone.

Most Chinese based soups are clear and are very light in flavor accompanied by ingredients that highlight the lightness of the broth. It’s not surprising to see bok choy that is crispy and slightly sweet or a few pork and shrimp wontons that are meaty and slight salty, in a bowl of noodle soup. Since I ate a bunch of curried fishballs from street vendors during my stay in Hong Kong, I decided to reminisce and add fishballs into this soup. I also went with flat rice noodles since I personally think rice noodles goes best with this soup.

If Asian cuisine is very popular in your house, you should have all of the ingredients on-hand. In fact, I can count the number of soup ingredients on one hand. This recipe is so easy and inexpensive to make. Give it a try!

In a large pot, bring the chicken broth and water to a boil. Add the fish sauce and pepper then stir. Taste the soup and add more fish sauce and pepper if needed. Add the fishballs and heat for about 5 minutes. Add the ground pork and break apart as you’re stirring (about 5 minutes) then add the imitation crab. When the soup boils, put the noodles into a small noodle strainer and heat the noodles in the boiling soup. Place noodles in the bowl and spoon in the fishballs, pork, imitation crab, and soup. Top with sliced green onions and fried garlic. You can also top it off with cilantro.